Gellan Gum

Product name: Gellan gum

Synonyms: Kelecogel

CAS No.: 71010-52-1

Description: Gellan gum is a polysaccharide produced by fermentation of a pure culture of Sphingomonas elodea. The composition and structure of native gellan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Sphingomonas elodea on plants of Lily pad varieties.l

Features：

Sparkling clarity Good gel strength Excellent heat stability Outstanding flavor releasing Easily combined with other hydrocolloids

Typical use level：

In the jelly and other water gelling products, the recommended dosage is around 0.06~0.6%, it can also be combined with other hydrocolloids to decrease the gellan gum dosage further.

Standard:GB2760、GB25535-2010、FCC V and FAO/WHO.

Applications:

1．As a food additive, gellan gum was first approved for food use in Japan (1988). Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other countries such as US, Canada, China, Korea and the European Union etc. It is widely used as a thickener, emulsifier, and stabilizer. It has E number E418. It was an integral part of the now defunct Orbitz soft drink. It is used as the gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties of "gum" candies.

2．It is used in soy milks to keep the soy protein suspended in the milk.[5] Gellan gum is listed as an ingredient in Soylent 2.0.

Packaging:20kg per drum with double pp bag inner, all packing materials are all comply relevant food contact legislation.

Storage:Store in a roofed and well-ventilated area in the un-opened original package, Function properties of the product are guaranteed for 24 months from the date of manufacturing.